Publications by authors named "Matthew G Kerr"

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Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle ) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage.
Eric N Ponnampalam, Kym L Butler, Stephanie K Muir, Tim E Plozza, Matthew G Kerr

Antioxidants (Basel)· January 2021

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Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.
Matthew I Knight, Nick Linden, Eric N Ponnampalam, Matthew G Kerr, Wayne G Brown

Meat Sci· September 2019

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Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS).
Yimin Zhang, Benjamin W B Holman, Eric N Ponnampalam, Matthew G Kerr, Kristy L Bailes

Meat Sci· March 2019

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Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.
Eric N Ponnampalam, Tim Plozza, Matthew G Kerr, Nick Linden, Meredith Mitchell

Meat Sci· July 2017

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Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).
Benjamin W B Holman, Eric N Ponnampalam, Remy J van de Ven, Matthew G Kerr, David L Hopkins

Meat Sci· February 2015

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